Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Thursday, October 11, 2012
Monday, October 8, 2012
Monday, October 1, 2012
Thursday, September 20, 2012
Chicken Kabobs
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| After doubling the recipe, I was able to divide it up into three meals (for two adults and a toddler), but the chicken breasts I used were huge. These two bags are ready to go in the freezer. |
Tuesday, September 4, 2012
30 Days of Eating In: Week Five
We made it! 30 days without any take out. It wasn't too bad, but I'm looking forward to some BBQ wings tomorrow night. My husband has been talking about them every day since I started this project.
I managed to stay right under my budget of $400 for the month, which included stocking up on some staple items. I did miss going out for lunch on Saturday afternoons. It's nice to sit at the table as a family every night, but I like getting out of the house sometimes too. I'm curious to see what our food costs will be next month, even though I think take-out is going to be more of a treat for us from now on. I'd like to still keep our budget at $400 while including food I didn't have to cook at home.
Day 29
Breakfast: Peaches and cereal
Lunch: Hot dogs, yogurt, string cheese
Dinner: Leftover Shepherd's pie
Lunch: Hot dogs, yogurt, string cheese
Dinner: Leftover Shepherd's pie
Day 30
Saturday, September 1, 2012
30 Days of Eating In: Week Four
We are in the home stretch! I made a trip to Costco on Day 23 and spent $49 on a a block of cheese, spiral sliced ham, and 10 lbs of chicken breast. I baked the ham and froze what we didn't eat this week in meal-sized portions.
I went to the grocery store on Day 27 and spent $29. That's $78 for the week and $393 for the month. Below is a list of what we ate this week:
Day 22
Breakfast: Bacon and cantaloupe
Lunch: Hot dogs and chips
Dinner: Sausage, peas, and potatoes au gratin
Day 23
Breakfast: Bananas, yogurt
Lunch: Turkey sandwich on Rudi's GF bread and cantaloupe
Dinner: Leftover sausage, peas, and potatoes au gratin
Day 24
Breakfast: Yogurt and cereal
Lunch: Turkey sandwich and cherries
Dinner: Ham and hash brown casserole
Day 25
Breakfast: Cherries and cereal
Lunch: Leftover ham and hash brown casserole
Dinner: Gluten free lasagna*
Day 26
Breakfast: Yogurt and cherries
Lunch: Leftover hash brown casserole and hot dogs
Dinner: Leftover gluten free lasagna
Day 27
Day 28
Breakfast: Peaches and cereal
Lunch: Leftover pork chops primavera
Sunday, August 26, 2012
30 Day of Eating In: Week Three
I went grocery shopping on Day 18 and spent $82, that makes $315 for the month so far. I'm finding it hard to reduce our grocery bill much lower. My goal is to get under $400 for the month, and I'm not sure if we are going to make it. I ran out of chicken, pork chops, and ham a the same time so I need to restock my freezer next week. I did splurge on some tuna steak this week though. I haven't had tuna steak in two years, and it seemed like a much tastier idea than the salmon I was planning on buying.
To save money, I plan my meals around the what is on sale, and I clip all of the coupons that I can. Honestly though, there aren't that many that I can use since I'm on a gluten free diet.
Day 15
Breakfast: Gluten free pancakes
Lunch: Pimento cheese sandwich (on Rudi's GF bread)
Day 16
Breakfast: Yogurt
Lunch: Turkey sandwich (on Rudi's GF bread)
Dinner: Leftover chicken tostadas
Day 17
Snack: Stuffed mushrooms
Day 18
Day 19
Breakfast: Bananas
Lunch: Leftover chicken nuggets
Dinner: Tuna steak, salad
Day 20
Breakfast: Yogurt and cereal
Lunch: Pimento cheese sandwich on Rudi's GF bread
Dinner: Turkey jambalaya
Day 21
Breakfast: Yogurt, banananas, cherries
Lunch: leftover turkey jambalaya
Tuesday, August 21, 2012
Sunday, August 19, 2012
30 Days of Eating In: Week Two
I went to the grocery store on Day 11 this week and spent $88, which is at least better than last week. So far I am up to $233 for the month.
Below is a list of what I cooked this week. If you decide to try the cornbread recipe (which is very good, by the way) keep in mind that gluten free baked goods spoil very quickly. If you want the leftovers, store them in the freezer. I made the mushroom stroganoff with gluten free flour and Sam Mills spaghetti, which is by far the least expensive pasta I have been able to find locally. We tried it with spaghetti sauce and the flavor combination was a little off, but it worked perfectly with the stroganoff.
Day 8
Breakfast: Bananas and yogurt
Lunch: Leftover fajita-ranch chicken wraps
Dinner: Chicken kabobs and rice
Snack: Cashews
Day 9
Breakfast: Banana, gluten free bagel (Udi's, and they are just OK, not really worth it)
Lunch: Leftover chicken kabobs and rice
Dinner: Leftover pork tenderloin and asparagus
Snack: Fruit salad
Day 10
Breakfast: Fruit salad, cereal
Lunch: Pimento cheese sandwich (on Rudi's GF bread), diced apples
Dinner: Tacos*
Day 11
Breakfast: Gluten Free Banana bread*
Lunch: Hot dogs, fruit salad
Dinner: Grilled chicken, gluten free macaroni and cheese, salad
Snack: String cheese
Snack: String cheese
Day 12
Breakfast: Yogurt and bananas
Lunch: leftover chicken and macaroni and cheese
Dinner: Mushroom stroganoff
Day 13
Breakfast: Gluten free pancakes
Lunch: Leftover mushroom stroganoff and asparagus
Dinner: Flat iron steak with BBQ beans and gluten free cornbread*
Day 14
Breakfast: Yogurt
Lunch: Hot dogs
Wednesday, August 15, 2012
Sunday, August 12, 2012
30 Days of Eating In: Week One
I started this week with a nearly empty pantry and refrigerator, which wasn't the best idea. I keep the freezer stocked up with meat and make-ahead meals, so I only really needed produce. Thankfully I had some frozen veggies to get us by until I had time to grocery shop.
I finally went to the store on Thursday (Day 5), and I also made a quick run through Costco since it is only a few blocks from the grocery store. I spent $65 at each store. $130 for the week isn't that great, but we are stocked up on several things we go through lots of (like cheerios).
Below is a list of what I cooked this week. I converted all of the recipes to be gluten free by substituting the flour with gluten free flour, using corn pasta instead of regular pasta, and I ate a brown rice tortilla on my chicken wrap. Brown rice tortillas smell like elmer's glue, by the way, but they taste fine. My daughter eats the same things as us for most meals, but has more snacks that I didn't include on this list. She usually has cheerios, pirate's booty, and/or goldfish crackers every day.
Day 1
Day 2
Breakfast: Grits
Lunch: Leftover Pork chops, roasted potatoes, spoon bread
Dinner: Creamy ranch chicken
Day 3
Breakfast: Gluten free banana bread*
Lunch: Leftover creamy ranch chicken
Dinner: Ham*, frozen veggies
Day 4
Breakfast: Yogurt and pears
Lunch: Ham sandwich (on Rudi's GF bread)
Dinner: Chicken and vegetable stir fry with rice
Day 5
Breakfast: Gluten free banana bread*
Lunch: Leftover stir fry
Dinner: Fruit salad and spaghetti*
Snack: Cashews
Day 6
Breakfast: Bananas and cereal
Lunch: Pimento cheese sandwich, yogurt
Dinner: Fajita-ranch chicken wraps
Snack: Pirate's Booty
Snack: Pirate's Booty
Day 7
Breakfast: Bacon and fruit salad
Lunch: Hot dogs
Dinner: Pork tenderloin, corn on the cob, asparagus
*Whenever possible, I double my recipes and freeze the extra. These foods were already cooked and in my freezer.
In case you missed my post about challenging myself to not eat out for a month, you can read it here.
Thursday, August 2, 2012
Gluten Free Lasagna
This blog has moved! Click here to view the recipe.
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| Yum! |
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| The water is just starting to bead up on the zucchini |
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| What my bottom layer of zucchini "noodles" looks like |
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